Apple Cider Donuts

I’m just going to come out and say I’m 100% not a donut person. Half the time, I’ll turn one down. Growing up, my dad always had to have his coffee. Accompanying him on the weekends meant donuts for my brother and I. But the donuts didn’t last very long. Soon enough I asked for a chocolate chip cookie and actually reasoned with him that it’s practically the same as a donut. So from then on, I usually ended up with a cookie in hand at 9 am. I’m proud of my 10 year old self.

I know you’re probably thinking, “If you don’t even like donuts, why are you posting about them?”. Well, you kind of have a point. I will eat a donut here and there, they just aren’t my go-to. Regardless, there’s so many sugary treats out there that I have yet to try out, and baked donuts is one of them. I wanted to get my hands on these little guys and perfect a delicious fall recipe.

These donuts are a little spicy, soaked in apple cider, and covered in cinnamon sugar. They are a delicious little snacks and honestly, I may be making them year round. The recipe is super simple and straight forward. If you don’t have a donut pan, you can easily find one at a craft store for pretty cheap. I’ve never had a problem with my donuts sticking to the pan, just make sure you give it a good spray before each bake.

Try them for breakfast with some hot coffee, or mid-afternoon for a little pick me up. They’re quick, freeze great, and will last all week (if you don’t eat them all first).

Remember – Stay Hungry


Print Recipe
Apple Cider Donuts
Prep Time 15 minutes
Cook Time 30 minutes
Servings
donuts
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
donuts
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Spray donut pan with pan release. Place apple cider in small pot over medium low heat and reduce to ¾ cup.
  2. Cream together butter and both sugars in mixer fitted with paddle attachment. Mix on medium-high speed for 3 minutes.
  3. Add in eggs one at a time.
  4. Combine all dry ingredients in one bowl and all wet ingredients in another bowl. Add dry ingredients in three batches, alternating with the wet. Mix until just combined.
  5. Pipe batter into a sprayed donut pan, filling about 2/3 of the way, and bake for 10 minutes. Remove from hot pan immediately and place onto cooling rack. Continue the process until all batter has been used, about 18 donuts.
  6. Once baked, dip each side of the donut in apple cider. Do not submerge the whole donut. Let donut sit for one minute then coat in cinnamon sugar. Keep in an airtight container for 5 days or freeze up to one month.
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